Cookshack Electric Smoker Oven Model SM025

Had been researching a lot of smokers on line when I came across this one. I wanted to buy a smoker I could use year-round, that was insulated and a lot like my friend's who had converted an old icebox into a great smoker for salmon. Have a inexpensive smoker I can't use in the winter and a Traeger that I could not get a low enough temperature for salmon.While I purchased mainly for smoking salmon and sturgeon, the Elite does a great job on chicken and a fantastic job with brisket and baby backs. The only negative is the foil drip pan Cookshack sends with it that fits underneath, wish it had been stainless and able to put in the dishwasher. The racks are a great size on this model and fit well in the dishwasher. I line the bottom of the interior with foil and drape foil over the stainless cover above the heating element; cleanup is a breeze.Love the digital temperature control and the probe, both are very accurate and perform great. They allow me to keep the temp. low for my salmon, resulting in a moist, very smokey texture and flavor; my buddies love it!Very happy with the purchase.

works great but a full rack of ribs rubs on the guides used to support the racks, if only they had made it 2 inches wider it would be perfect

I use the Smokette Elite Model SM025 Electric Smoker for almost three years. Here is my opinion.Mechanically it is solid. The door does allow some smoke to escape, but the fit is quite acceptable.The woodbox is poorly designed; it is too far away from the heating elements; it has too large heat absorbing capacity (being too massive) and inadequate heat conductivity (made of steel, not copper) resulting in incomplete wood burning with the temperature set below 225°F. E.g., without a modification it is impossible to hot smoke fish at 185°F: the fish will be cooked but not well smoked.The electronic controller is unreliable. Firstly, it consistently indicates the smoker temperature to be at least 10°F below that measured by other thermometers including a mercury analog one (even within the empty smoker). Secondly, at times it refuses to be set up requiring “rebooting” (turning it “off” and “on”). Thirdly, after 18 months of periodic use, it allows the temperature to soar far above (over 25°F) the set up temperature (even with a very little food load, like a two-pound bacon placed far away from the thermal sensor).The food thermometer has a stiff and fragile cable with an awkward connector. It has no signal that the set up temperature is reached. It functions only when the smoker is “on” which means the heater is “on” too. Therefore, it is impossible to see the food temperature if the smoker is “off”. Granted, that an inexpensive digital thermometer can be used instead (that is what I use), but what is the point having the poorly designed and marginally useful thermometer that increases the overall cost?In addition, please note that the lowest temperature that the smoker can be set is 140°F, whereas the less expensive Smokette Original Model SM009-2 Electric Smoker can be set to 100°F.Conclusion: without being too categorical, today I would consider buying Smokette Original Model SM009-2 Electric Smoke instead.

After a little research, I bought the Cookshack Smokette Elite. The unit is solid and takes about 5 minutes to set up. I seasoned it according to instructions and have since smoked chicken, pork ribs, salmon (incredibly good), Cornish hens and brisket. I found that you can overcook ribs if you leave them too long without the temperature probe. You can also blacken the meat too much if you over stock the wood. One or two ounces of wood is plenty.If you want an easy and delicious way to smoke meat, this is your choice. The internal temperature and probe thermometer work well and the results are incredible for someone who knows very little about the world of smoking fish and meat.The unit also comes with casters which are a must. It's a heavy, solid unit that benefits from the wheels. I highly recommend it.

I paid more for this than other models but I have no problem when it's made in USA. This thing works great. I've had it a few years now and never cooked anything bad in it. I'm not a hard core bbq smoker guy but this kind of makes you look like a pro. Super easy to use and amazing ribs.

We absolutely love this smoker. Even though it's electric it works great. Have been using it for over a year and the results have always been wonderful. We dont always smoke as long as recommended or use as much wood as as recommended by the cookbook but love the results anyway. Often I will start off with the smoker and then finish in the oven or on the grill. Cant go wrong with the Cookshack.

the electronics didnt work long

Great smoker, a little pricey but worth the money. Nice to not have to always watch. The meat temperature probe definetly a huge plus! One improvement would be to have it programable to shut off on the temperature probe. But no complaints.